Molly creates a dessert with brownie, buttercream and truffle layers that is chewy and dense with beautiful richness!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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Mint Truffle Brownies
RECIPE COURTESY OF MOLLY YEH
Level: Intermediate
Total: 3 hr 40 min (includes cooling time)
Active: 40 min
Yield: 16 squares

Ingredients

Brownie Layer:

3/4 cup (1 1/2 sticks) unsalted butter, plus more for greasing
1 1/2 cups packed fresh mint sprigs, torn
2 ounces bittersweet chocolate, chopped
2 large eggs
1 cup unsweetened cocoa
1/3 cup all-purpose flour
1/4 teaspoon kosher salt
1/4 cup peppermint schnapps

Mint Layer:

1/2 cup (1 stick) unsalted butter, at room temperature
2 1/2 cups confectioners' sugar
Pinch kosher salt
1/4 cup peppermint schnapps
Green gel food coloring, preferably AmeriColor cypress green

Truffle Layer:

1/2 cup plus 2 tablespoons (10 tablespoons total) unsalted butter
6 ounces bittersweet chocolate, chopped
Sprinkles, if desired

Directions

For the brownie layer: Grease the sides and bottom of an 8-inch square baking pan and line with 2 pieces of parchment to overhang the edges. Preheat the oven to 350 degrees F.

Combine the butter and mint in a medium saucepan and melt the butter over low heat. Remove from the heat and let sit 10 minutes to infuse. Remove and discard the mint. Rewarm the butter over low heat. Remove from the heat, then add the chocolate and let sit until almost melted; stir until smooth. Whisk in the eggs until smooth. Whisk in the cocoa, flour and salt until smooth. Whisk in the schnapps. Pour into the prepared baking pan and bake until the center is just set (a tester will not come out completely clean), 28 to 30 minutes. Let cool completely.

For the mint layer: Beat the butter in a mixer fitted with the paddle attachment on high speed until light, about 1 minute. Add the confectioners' sugar and salt and mix on low to combine. Add the schnapps and beat on high speed until light and fluffy, about 2 minutes. Add the food coloring, a little at a time, to get a pale green color. Spread the mint layer over the brownies and refrigerate until almost set, about 15 minutes.

For the truffle layer: Melt the butter in a small saucepan over low heat. Stir in the chocolate and remove from the heat; let sit until the chocolate is almost melted, then stir until smooth. Let cool slightly, 5 to 10 minutes, then spread over the mint layer. Top with the sprinkles, if using. Refrigerate until set, about 1 hour. Cut into squares to serve.

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Molly Yeh's Mint Truffle Brownies | Girl Meets Farm | Food Network
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